Ingredients:

  • 2 lbs Jewel or Garnet yams
  • 2 tbsp cornstarch
  • 3 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp fine sea salt
  • 0.25 tsp cayenne pepper

Instructions:

  1. Peel yams. Use a vegetable peeler to remove the tough skin until the bright orange flesh is exposed.
  2. Slice yams. Cut into uniform sticks about 1/2 inch thick. Note: Consistency is key so they all finish at the same time.
  3. Flash chill. Place the cut sticks in the freezer for 10 minutes. Note: This dries the surface for better starch adhesion.
  4. Dust yams. Toss the chilled yams with 2 tbsp cornstarch until no orange is visible.
  5. Oil yams. Drizzle with 3 tbsp avocado oil and toss vigorously. Note: The oil should look velvety, not dripping.
  6. Season yams. Sprinkle in the paprika, garlic, onion powder, and cayenne.
  7. Arrange yams. Spread on the baking sheet with at least 1/2 inch of space between each fry.
  8. Roast yams. Bake at 400°F (200°C) for 15 minutes until the bottoms are dark gold.
  9. Flip yams. Turn each fry over and bake for another 5 minutes until edges are crackling.
  10. Salt yams. Remove from heat and immediately sprinkle with the fine sea salt.